Cheesy Stuffed Shells

By anonsouthernbell

Ingredients

• 1 container (16 oz.) BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
• 1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
• 1 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
• 1/4 cup KRAFT Grated Parmesan Cheese
• 1 tsp. Italian seasoning
• 20 jumbo pasta shells, cooked, drained
• 1 jar (26 oz.) spaghetti sauce
• 1 large tomato, chopped

Details

Servings 5
Adapted from kraftrecipes.com

Preparation

Step 1

HEAT oven to 400°F. Mix cottage cheese, spinach, 1/2 cup mozzarella, Parmesan and seasoning; spoon into shells.

MIX sauce and tomatoes; spoon half into 13x9-inch baking dish. Add filled shells; top with remaining sauce. Cover.

BAKE 25 min. or until heated through. Top with remaining mozzarella; bake, uncovered, 2 min. or until melted.

Make Ahead
Assemble recipe as directed. Refrigerate up to 24 hours. When ready to serve, bake, covered, at 400°F for 35 min. or until heated through.

Freeze Ahead
Reserve 1/2 cup of the mozzarella. Assemble recipe as directed, but do not top with the reserved mozzarella. Wrap casserole in foil; freeze. When ready to serve, heat oven to 400°F. Unwrap casserole; cover with foil. Bake 55 min. or until heated through, removing foil after 30 min. Top with reserved mozzarella; bake 2 min. or until melted.